There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.

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My Traeger Cooks

Friday, November 11, 2016

Greek BBRibs, Potatoes & Mush

Nov 10 2016

With the cooler weather my
new Stargazer CI skillet and Instant pot has been my cooks lately. I was ready
for something from my smoker. I was hungry for ribs but different from my
regular and when I want that I go with Greek style BBRibs. With lemon juice
& zest, garlic oregano, salt and pepper gives a great taste to pork ribs.
This time I added a little fresh ground coriander seeds.

My sides were not Greek but
had leftovers to use so it was some potatoes and carrots and cornmeal mush. I pulled
the membrane and got the ribs seasoned and in the fridge for two hours before
getting them on my Traeger pellet smoker.

I had planned on 5 ½ hours
for the ribs; 2 ½ on smoke at 200 deg. 2 hours at 250 deg. and 300 deg. for the
last hour. At 3 ½ hours in I thought the ribs were getting too done after
checking temp with my thermopen so the next hour was at 250 deg. grill level. After
4 ½ hours I added some cornmeal mush and eased the temps to 300 deg. grill
level for the rest of the cook.

At 5:50 I pulled the ribs and
took inside to rest. I nuked the potatoes and carrots then brought the mush in.
I served with some cheese bread and butter.

The ribs were great, a little
fall off the bone but tasted great. The mush was not as good as crisp fried but
still tasted good with the meal.

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About Me

I started cooking when our children were in highschool & my wife worked.I was layed off during the summer & just kinda took over the kitchen & my wife does most all the cleanup. We are both retired now. I am a recipe hound, love to try new things. I suppose my cooking methods have evolved from Mid West Ohio, Southern, Soul, Cajun, Creole, & German, all of which I love.